Here’s the list of the dishes that we’ll be having on our tour. I’d usually advise guests to pace their meals so that they won’t have a heavy feeling while travelling :-)
— Agahan —
Lóngganísang Guagua—homemade pork sausage with a hint of dayap (lime).
Lechón pugón—pork belly cooked in an old brick oven for four hours.
Súman Bulagtâ—a cake of glutinous rice (malagkit), coconut milk and sugar wrapped in banana leaves.
Tsokoláte—chocolate drink with crushed peanuts for more kick.
— Tanghalian —
Súam mais with bonifacio leaves—soup with crushed corn.
Pakô salad—Pakô are young fern fronds eaten as a salad with salted duck eggs, tomatoes, and red onion rings. It’s a crunchy salad drizzled with a sweet-sour vinaigrette.
Paksíng demonyo—sweet vegetable pickle to clear the palate.
Galantína—a stuffed, steamed chicken, usually served cold.
Tidtad—the Pampango dinuguan or blood stew.
Sísig—a Pampango dish of pork cheeks, head meat, liver.
Hitò with búro and vegetables—fresh water catfish served with mudfish fermented with soft rice
Brínghi—a dish of glutinous rice cooked with chicken and coconut milk.
Tíbuk-tíbuk—a Pampango maja blanca made of fresh carabao milk or corn mashed smooth.
Panecillos de San Nicolas—cookies made of arrow root and coconut milk pressed into carved wooden molds.
— Hapunan —
Morkón—a beef roll with rich drippings.
Kamarú—mole crickets that are adobado, then fried in butter, and are crunchy on the outside, soft in the inside.
Sinigáng na Sugpô—a stew of prawns with vegetables, the broth soured by tamarind, kamias, tomatoes, etc.
Tápang kalabáw—sliced carabao beef.
Bétúte—frog stuffed with minced meat.
Léche flan—made of carabao milk and dayap (lime).
Note: Some items in the menu may change depending on the availability of ingredients.